Pages

August 12, 2014

Ginger Lime Salmon Tacos with Pineapple Lemongrass Broccoli Slaw

I had the pleasure of cooking up this delicious meal for my dad and I to enjoy last night. My dad doesn't get to enjoy fist at home regularly because my mom doesn't eat it, but since she wasn't home the opportunity was there. I decided on fish tacos with a broccoli slaw since I wanted to dip into my mom's herb garden to add fresh flavor to the dish.Everything was so fresh and delicious. Adding the fresh herbs and seasonings enhanced this dish and made it a huge success!

Ginger Lime Salmon Tacos

Pineapple Lemongrass Broccoli Slaw

Serves 2

Taco Ingredients

8-10 oz. salmon

Zest from 1 lime

1/2 lime; juiced

1/2 - 1 t ground ginger

Slaw Ingredients

2 cups broccoli slaw

1/3 cup diced pineapple

2 t pineapple juice

2-3 T rice vinegar (adjust based on preference)

1 stevia packet

1 T fresh lemongrass; chopped

1/2 lime juice

Pinch of ground ginger

Serving

2-4 soft taco shells (depending on size)

Fresh lemongrass; chopped

Fresh pineapple sage; chopped (optional)

Directions

Combine all of the taco ingredients in a large zip-lock bag and refrigerate for 4-8 hours to marinate

Combine all of the slaw ingredients in a bowl and refrigerate for 4-8 hours; stirring occasionally